Grilled Peach and Burrata Salad

This grilled peach and burrata salad is summer on a plate. Juicy grilled peaches, creamy burrata, fresh basil, and toasted pine nuts finished with a drizzle of balsamic vinaigrette. It’s fresh, light, and seriously delicious.

5 from 6 votes

Print Recipe Pin Recipe

Prep Time 5

Cook Time 15

Total Time 20

Serving servings

Ingredients

The Salad:

3 large ripe but firm peaches
1 tablespoon avocado oil or extra-virgin olive oil
1 tablespoon balsamic vinegar
5 - 8 ounces baby arugula or mixed greens
¼ cup thinly sliced or torn basil leaves
¼ cup pine nuts, optional: toast them and it tastes amazing
8 ounces burrata cheese, torn over sliced peaches

The Balsamic Vinaigrette:

3 tablespoon extra-virgin olive oil
3 tablespoon balsamic vinegar
1 teaspoon honey
½ teaspoon Dijon mustard
Pinch of sea salt

Instructions

Make the Vinaigrette: In a bowl or mason jar, whisk (or shake) together all the vinaigrette ingredients. Set aside.
Prepare the Peaches: Wash and dry the peaches, then slice each peach into 6 segments. Toss the slices in a bowl with avocado or olive oil and balsamic vinegar. Let them marinate while you heat your grill.
Grill the Peaches: Preheat your grill (or grill pan) to medium-high (375 - 400°F) and lightly oil the grates or pan. Grill the peach slices for 2 - 3 minutes on each side until they have light grill marks. Remove and let cool to room temperature for 5 - 8 minutes.
(OPTIONAL) Toast the Pine Nuts: Toasting them in a dry skillet for 2-3 minutes until golden adds a nutty depth.
Assemble the Salad: Arrange the arugula and torn basil on a large serving plate and top with grilled peaches, burrata chunks, and pine nuts. Drizzle the vinaigrette over the salad, add a crack of black pepper, and enjoy!

Notes

Use ripe but firm peaches for the best grilling results—they hold their shape and stay juicy.
If you don’t have a grill, a grill pan or even a hot cast-iron skillet works great.
Toast pine nuts carefully—they can burn quickly and turn bitter.
Burrata is best added just before serving to keep its creamy texture.
This salad is best enjoyed fresh but leftovers can be stored separately for up to 3 days.

Nutrition

Course Dinner, Lunch, Salad, Side

Cuisine American, Healthy

DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!